Handbook on Principles and Preparation of Jelly Jam and Marmalade

Contents: Preface. 1. Introduction. 2. Pectic Substances and Gel Setting. 3. Difference between Jelly, Jam and Marmalade. 4. Precautions and Sanitation in Preparation. 5. Method of Preparation of Jelly. 6. Method of Preparation of Jam. 7. Method of Preparation of Marmalade. 8. Faults of Jelly, Jam and Marmalade and Corrective Measures. 9. Method of Preparation of Artificial Jelly. 10. Concluding Part. Botanical Names of Fruits Used in the Book. Units and Conversion. Index.

Although processed and preserved fruits are not equipotential to those in fresh form in respect of food value and other merits, necessity of them cannot be ruled out under specific conditions. A large number of preserved products are in fact, made utilizing a variety of fruits and among these, jelly, jam and marmalade draw much interest. The present title has aimed at bringing forward the principles and methods of preparation of these fruit products for household scale and setting up small industry.